So Good Magazine #32 offers an exquisite glimpse into the world of international pastry, featuring the innovative creations and techniques of renowned chefs. This issue serves as a testament to the professional restlessness and desire for excellence that defines the global pastry community, showcasing the cultural, geographical, and gastronomic diversity that enriches the craft.
In this edition, readers embark on a culinary journey starting with the frozen masterpieces of four distinguished chefs, moving through the intricate pastry visions of MOFs Emmanuel Ryon and David Wesmaël, and exploring the sensory theory of aromas with Jesús Escalera. Further highlights include the elegant simplicity of MOF David Briand, the refined viennoiserie of Nuño García, and the gastronomic donuts of Paul Yochum. From Melbourne’s comforting desserts by Ash Smith to Dubai’s successful ventures by the Orfali brothers, and ending with the innovative approaches of Malaysian pastry chefs, So Good Magazine #32 is a comprehensive and inspiring read for pastry enthusiasts and professionals alike.
- The exciting sub-zero world
- Emmanuel Ryon. French refinement
- David Wesmaël. The colors of flavor
- Jesús Escalera. The essence of good ice cream
- Artem Grachev. Depth and emotion through ice cream
- David Briand. The common sense of pastry
- Eunji Lee. Dangerous innocence
- Nuño García. Haute viennoiserie
- Paul Yochum. Gastronomizing the donut
- Joris Vanhee. Chocolate trails
- Michal Kleiber. The journey
- Raúl Bernal. A chocolatier on a bike
- Pol Marginedas. When myth becomes chocolate
- Ash Smith. A big hug on a winter’s night
- Jiro Tanaka. Keep it deligant
- Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie
- Julius Persoone. More rock ‘n’ roll than ever
- Ronald García. What pâtisserie owes to Mesoamerica
- Suzette Gresham. Creating memorable experiences for guests and staff is equally essential
- MALAYSIA, epicenter of haute pâtisserie
- Wei Loon Tan. Malaysian accent
- Jeffrey Tan. Being a pastry chef to be happy
- Jer Yenn & Jia Yi. Two in equilibrium
| Dimensions and Weight | |
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| Weight | 4.6 lbs. |
| Features | |
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| Language | English |